Vegan Homemade Lemon Curd
Bright, tangy, and irresistibly creamy, this Vegan Homemade Lemon Curd is a plant-based twist on a timeless classic. Made with fresh lemon juice, coconut cream, and a hint of vanilla, this recipe delivers a perfectly velvety texture and a bold citrus flavor, ideal for spreading, layering, or dolloping onto your favorite vegan treats. A touch of turmeric adds a sunny pop of color, while the quick and simple preparation (ready in under 30 minutes!) makes this lemon curd a must-have addition to your repertoire. Whether you're topping pancakes, filling cakes, or simply indulging by the spoonful, this dairy-free lemon curd is a zesty delight that's as versatile as it is delicious. Perfect for plant-based diets and anyone who loves lemony goodness, this recipe is gluten-free and packed with flavor. Refrigerate for a luscious texture and enjoy it as a sweet, tangy companion to any dessert!
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Recipe Information
Ingredients
- 120 ml Fresh lemon juice
- 1 tbsp Lemon zest
- 240 ml Coconut cream
- 150 g Granulated sugar
- 3 tbsp Cornstarch
- 1 pinch Pinch of turmeric (optional for color)
- 1 pinch Pinch of salt
- 2 tbsp Vegan butter
- 1 tsp Vanilla extract
Instructions
In a medium saucepan, whisk together the lemon juice, lemon zest, coconut cream, and granulated sugar until the sugar is dissolved.
In a small bowl, mix the cornstarch with a little bit of the lemon mixture to make a paste, ensuring there are no lumps.
Add the cornstarch paste back into the saucepan with the rest of the lemon mixture, stirring constantly to combine well.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken. This will take about 5-7 minutes. Do not allow it to boil.
Once thickened, add a pinch of turmeric for color, if using, and a pinch of salt. Continue to stir over low heat for another 1-2 minutes.
Remove the saucepan from heat and whisk in the vegan butter and vanilla extract until smooth and well combined.
Transfer the lemon curd to a clean jar or airtight container. Allow it to cool to room temperature, then cover and refrigerate it for at least 1-2 hours to set properly.
Serve the lemon curd chilled. Enjoy as a topping on your favorite plant-based desserts, or use it as a spread or filling.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 277.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
